_Ingredients._—To every 3 pints of the best vinegar allow 4½ pints
of freshly-gathered raspberries; to each pint of liquor allow 1 lb.
of pounded loaf sugar, 1 wineglassful of brandy. _Mode._—Let the
raspberries be freshly gathered, pick them from the stalks, and put 1½
pint of them into a stone jar; pour 3 pints of the best vinegar over
them, and let them remain for 24 hours; then strain the liquor over
another 1½ pint of fresh raspberries. Let them remain another 24 hours,
and the following day repeat the process for the third time; then
drain off the liquor without pressing, and pass it through a jelly-bag
(previously wetted with plain vinegar) into a stone jar. Add to every
pint of the liquor 1 lb. of pounded loaf sugar; stir them together,
and, when the sugar is dissolved, cover the jar, set it upon the fire
in a saucepan of boiling water, and let it boil for an hour, removing
the scum as fast as it rises; add to each pint a glass of brandy,
bottle it, and seal the corks. This is an excellent drink in cases
of fevers and colds: it should be diluted with cold water, according
to the taste or requirement of the patient. _Time._—To be boiled 1
hour. _Average cost_, 1_s._ per pint. _Sufficient_ to make 2 quarts.
_Seasonable._—-Make this in July or August, when raspberries are most
plentiful.